Deep Filled Egg and Bacon Muffins

Serves 4 Kids / 2 Adults

How To Make

Ingredients

4 Irwin’s muffins

6 free range eggs

5 slices quality back bacon

1 tbsp Mayonnaise (optional)

Method

Boil eggs for 5 minutes, peel and chop. Grill
bacon until crispy, remove any fat and chop into
thin slices. Combine the egg and bacon with a
spoonful of mayo or a slug of olive oil.
Toast muffins and fill with egg/bacon mixture.
Serve hot or cold for breakfast or with a crisp
green salad for lunch.